Carrot sauce(hu luo bo jiang )

Carrot sauce method:

Raw materials for making carrot sauce:

Ingredient: 150g pork hind leg.

Ingredients: 50g carrot, 1 piece dried bean curd, 10g Haimi.

Ingredients for carrot sauce:

10 grams of cooking wine, 1 gram of refined salt, 10 grams of soy sauce, a little onion and ginger, 25 grams of cooked lard, 5 grams of sesame oil, 250 grams of peanut oil (about 15 grams).

Processing steps of carrot sauce:

1. Wash the carrots, peel them off, and cut them into cubes with dried bean curd. Soak the sea rice in warm water for 20 minutes, then wash the sediment. Cut the pork hind legs into 3-minute thick slices with a cross knife and cut them into 3-minute square pieces

2. In a frying pan, add peanut oil and heat it to 60%. Add diced carrots, deep fry and remove. In another frying pan, add the cooked lard and stir fry until it is 50% hot. When the water in the diced meat comes out and the sound in the pot increases, add the chopped green onion and ginger and yellow sauce to continue to stir fry. When the yellow sauce is wrapped up and the flavor of the sauce is sent out, add the alcoholic salt, dried bean curd, dried sea rice and diced carrot, stir evenly and pour with sesame oil to get out of the pot.

Carrot sauce

Main ingredients of carrot sauce: 150g pork hind leg, 50g carrot, 1 piece of dried tofu, 10g sea rice, 10g cooking wine, 1g refined salt, 10g yellow sauce, a little onion and ginger, 25g cooked lard, 5g sesame oil, 250g peanut oil (about 15g).

essential information

[dish taste] delicious

[food materials involved] vegetables, seafood, bean products, pork

Production process

1. Wash the carrots, peel them off, and cut them into cubes with dried bean curd. Soak the sea rice in warm water for 20 minutes, then wash the sediment. Cut the pork hind legs into 3-minute thick slices with a cross knife and cut them into 3-minute square pieces

2. In a frying pan, add peanut oil and heat it to 60%. Add diced carrots, deep fry and remove. In another frying pan, add the cooked lard and stir fry until it is 50% hot. When the water in the diced meat comes out and the sound in the pot increases, add the chopped green onion and ginger and yellow sauce to continue to stir fry. When the yellow sauce is wrapped up and the flavor of the sauce is sent out, add the alcoholic salt, dried bean curd, dried sea rice and diced carrot, stir evenly and pour with sesame oil to get out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hu Luo Bo Jiang